Coconut Free Gluten Free Buckwheat Crepes
Buckwheat crepes have a gorgeous earthy depth that regular wheat crepes simply can't match, and the thin, lacy edges make them look like something straight out of a Parisian café. The batter comes together with just a handful of wholesome ingredients — buckwheat flour, eggs, whole milk, water, and a little melted butter — so there's nothing hidden or unexpected in the mix. Every single ingredient here is naturally free of coconut in any form, which means no coconut oil, no coconut milk, and no label-scanning required. The 30-minute batter rest is a small but important step that lets the buckwheat fully hydrate, giving you crepes that are pliable and smooth rather than crumbly or stiff. Once you get the swirl motion down, the stack builds up fast — and because these crepes don't stick to each other, you can make a big batch and serve them all at once. Fill them sweet, fill them savory, or just roll them with a little butter and a squeeze of lemon; either way, this is the kind of recipe that earns a permanent spot in your weekend rotation.
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Learn more →Ingredients
4 servings
For the batter
- 1 cup buckwheat flour
- ¼ tsp salt
- 2 large eggs
- 1 ½ cups whole milk
- ½ cup water
- 2 tbsp unsalted butter, melted and cooled
For cooking
- 1 tbsp unsalted butter, for the pan
Instructions
- 1
Whisk together the buckwheat flour and salt in a large mixing bowl. Make a well in the center, add the eggs, and whisk from the center outward until a thick paste forms. Gradually pour in the milk while whisking, then add the water and melted butter, whisking until the batter is smooth and thin — about the consistency of heavy cream with no lumps remaining.
- 2
Cover the bowl and let the batter rest at room temperature for 30 minutes. This allows the buckwheat flour to fully hydrate and the batter to relax, which produces more pliable crepes.
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